Lemon-thyme chicken with sautéed asparagus

Chef, Jonathan Collins shares his lemon-thyme chicken with clover honey paired with pan roasted asparagus recipe.


Serves
4

INGREDIENTS

Sautéed Asparagus

METHOD

  • Preheat a heavy-bottom sauté pan over medium-high heat, add olive oil and butter, coat pan.
  • Add garlic and 2 sprigs of thyme to flavor oil/butter.
  • Pat chicken dry with paper towel, season both sides of chicken with salt, pepper, lemon zest and thyme.
  • Add chicken to the pan, breast down, sauté until golden brown, turn, sauté until golden brown.
  • Slice lemon in half, squeeze juice over chicken, place lemon halves in pan, slice down.
  • Turn breast up, drizzle with honey to finish.
  • Garnish with fresh thyme, serve with lemon halves, squeeze over chicken to finish.

Sautéed  Asparagus

  • Preheat a heavy-bottom sauté pan over medium-high heat, add butter and olive oil, coat pan.
  • Add shallots, lemon and asparagus, season with salt and pepper, sauté until slightly browned, charred and fragrant.
  • Remove from heat, top with almonds, serve.

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